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Hard Cooked (or Boiled) Egg

With so many ways to prepare and eat eggs, people often overlook the wonderful modesty that is the hard-boiled egg. I’ve come across many an opinion that the boiled egg is not very appealing in it’s flavor or texture. Chances are they were over (or under) cooked. A beautifully boiled egg has a firm, yet still supple, white with a bright yolk that is moist in the center but not liquid. As for flavors, I enjoy my boiled egg simply sliced in half, sprinkled with sea salt and freshly cracked pepper.

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Ingredients:

– eggs

– salt and pepper

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1. Place the eggs in a small saucepan and fill with cold water just enough to cover the eggs.

2. Cover the pan and bring the eggs to a boil. Once the water reaches a boil, immediately turn off the heat and remove the saucepan from the hot burner.

3. Allow the eggs to remain in the hot water for 8-10 minutes, depending on how well-done you prefer the yoke, then rinse them under cold water to cool slightly before peeling the shells.

4. Wasn’t that easy? Now go eat!

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* Carefully watch the water as it boils. Eggs will overcook quickly if left in a rolling boil, and that is not fun.